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I’m a Brussel Sprout fanatic. Side dish with dinner, a lunch salad with smoked trout. Now, it’s even part of my favorite breakfast.

What you need for this:

2 eggs

Brussel Sprouts – 2 chopped lengthwise

onion- 2 tablespoon, small diced

cooked bacon – 1 slice into lardons

dried oregeno- pinch

salt and pepper

Half and half- just a splash

Cook the bacon till crisp, chewy, set asidein the bacon fat saute the onions and Brussel Sprouts. Takes a little longer than my usual left over from dinner broccoli, but if I have made lunches the night before I have time. both should get softer and carmelize. Add Salt , tiny bit.

Reduce heat and crack the two eggs right in there. Add a pinch of dried Oregano. Get your fork and start swirling. Most people over cook eggs. When almost done, just soft add a tablespoon of half and half. Turn off the fire, put the bacon back in and fork it up in the ( hopefully) iron pan. Quickly plate, little freshly ground pepper at the end.

Rex likes to climb up on the counter and “help” which is tough when I’ve moved the hot pan portion of cooking, but I make things up or he has a fit.